
~ A small can of baby beetroot
~ 4 cups baby spinach leaves, stalks removed
~ 150g fetta, crumbled into chunks
~ 2 tablespoons finely chopped spring onions
~ 2 tablespoons chopped fresh mint
~ 1 cup walnuts, toasted
~ vinaigrette (I did equal parts olive oil, dijon mustard & balsamic vinegar)
Method:
1. Delicately arrange all ingredients in four bowls (think Ikebana for salads).
2. Eat!